Lemon Marmalade

• 1½ lb. lemons
• 3 pt. water
• 3 lb.

Wash the lemons and shred the peel finely (removing some of the pith if very thick). Cut up the fruit, putting aside the pips and coarse tissue. Put the fruit and shredded peel in a large bowl with 2½ pt. water. Put the pips, pith and coarse tissue in a basin covered with